Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2.81 gal |
|
Strike |
163 °F |
152 °F |
60 min |
|
4 gal |
|
Sparge |
62 °F |
62 °F |
-- |
Starting Mash Thickness:
1.6 qt/lb
Starting Grain Temp:
62 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 g |
Calcium Chloride
|
|
Water Agt |
Mash |
0 min. |
|
2 g |
gypsum (calcium sulfate)
|
|
Water Agt |
Mash |
0 min. |
|
1 g |
Table Salt
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Pilsen (Light Lager)
Notes
9.2 brix OG.
I screwed up and used the small mash tun and turned into a stuck sparge. I dumped the whole mash into my other tun. Temp fell from 154 to 147 and I just let it ride.
OG probably should have been higher but not sure.
Mash ph was 5.2 and post boil was 5.32.
4 brix FG.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-01-11 03:13 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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